Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of trimmed pork cheeks generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper on all sides.

2. 2

   Heat 3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the seasoned pork cheeks in batches until deeply colored, transferring them to a plate afterwards.

3. 3

   Add 1 large finely chopped onion and 2 medium finely diced carrots to the same pot, sautéing for 8 minutes until softened, then stir in 4 minced garlic cloves, 2 tablespoons of tomato paste, and 1.5 teaspoons of smoked paprika, cooking for another 2 minutes.

4. 4

   Deglaze the pot with 2 cups of red wine, scraping the bottom to release any browned bits, and bring the liquid to a simmer, allowing it to reduce by half for about 5 minutes.

5. 5

   Return the browned pork cheeks to the pot, then add 2 cups of chicken or beef broth, 3 whole star anise pods, 2 small bay leaves, and the zest of 1 whole orange along with its freshly squeezed juice.

6. 6

   Bring the liquid to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the pork is fork-tender.

7. 7

   Carefully remove the pork cheeks from the pot, placing them on a clean plate and loosely tenting with foil to keep warm, then remove and discard the bay leaves and star anise pods from the sauce.

8. 8

   Simmer the remaining sauce on the stovetop over medium heat for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency, then shred the pork or serve whole with the reduced sauce.